Mortadella from Bologna is still coveted by the people of Modena: the historic Alcisa brand is in the crosshairs of Grandi Salumifici Italiani and an agreement would have been signed between the parties to start the due diligence. This is what Il Resto del Carlino of Bologna writes today, according to which the negotiation could encounter only two obstacles: the small size of the Bolognese company and the fact that Grandi Salumifici is not interested in the seasoned hams business branch. The next few weeks will be crucial to understand how things will go.
At the moment both sides are hiding behind a prudent "no comment", as they did about a year and a half ago when this hypothesis began to be talked about. Under the two towers, however, the perspective appears credible. “Certainly this sector is on the move – comments the vice president of Nomisma Luciano Sita, former president of Granarolo – small companies like Alcisa or even like Felsinea, of the Raimondi family, struggle to compete in a world like this where, in order to innovate, stay on the market and dealing with large-scale distribution, you need to have broad shoulders”.
This feature is not lacking in Grandi Salumifici Italiani, a company born in 2004 from the transfer of the production branches of the South Tyrolean Senfter and the Unibon cooperative of Modena. Since 2007 GSI has been listed on the Star segment and in 2010 it closed its financial statements bringing consolidated revenues to 601 million euros (+2,6% compared to 2009) and net profit to 25 million (+13%). Alcisa is a historic company in Bologna, born in 1946 from the initiative of three young people: Rino Brini, Gino Galletti and Ivo Galletti, who still presides over it today. The idea was to dust off the ancient mortadella recipe and offer a quality product.
The pioneering adventure began in a back shop on a downtown street, with a wood-burning stove. Alcisa today makes about 55 million in revenues.
